Study of compositional and biophysical factors of different bean varieties and optimization of hydrothermal processing to manufacture premium cooked whole beans

研究不同豆类品种的成分和生物物理因素以及优化水热处理生产优质煮熟的全豆

• 批准号: 524174-2018
• 负责人: Dutcher, John
• 金额: $ 4.81万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=691384
• 关键词: Study; compositional; biophysical; factors; different

Bonduelle Group is a world leader in the production and distribution of processed vegetables. Bonduelle Americas, part of the Bonduelle Group, has head offices located in Québec-one of its key products is premium, ready-to-eat whole beans, comprised primarily from beans grown in Canada. Although the intake of beans is recommended by health authorities worldwide due to their nutritional benefits, their consumption remains relatively low. The primary consumer concern associated with bean consumption is the unpleasant gastrointestinal side effects that they cause, resulting from the high concentration of galactooligosaccharides (GOS). Another major concern for consumers and end users alike is the high rate of structural defects in the finished bean products, especially cracked or "split" beans, which diminishes their attractiveness and culinary quality. This NSERC CRD will focus on the identification of commercial bean varieties and optimization of industrial processes that result in: canned cooked whole beans that have a significantly lower level of flatulence-causing GOS; fewer split beans; and similar or improved physical and sensory quality. The knowledge that will result from this NSERC CRD will not only improve Bonduelle Americas' premium, ready-to-eat cooked whole beans product line and enhance their market share, but also address current challenges preventing pulse consumption. The results will increase Canada's competitiveness in agri-food sectors by producing premium cooked whole beans that promote health and wellbeing, ultimately helping to reduce the incidence of type 2 diabetes and cardiovascular disease, and mitigate related health care costs. This project will also provide a unique training environment for HQP in the areas of chemical composition and biophysics of edible plant tissues, and hydrothermal processing of foods, preparing them for food science and engineering jobs in academia, government and industry (e.g., policy). These HQP will grow and support Canada's position as a world leader in food manufacturing by being able to rapidly respond to current and future food and wellness megatrends.

Bonduelle 集团是加工蔬菜生产和分销领域的世界领先者，Bonduelle Americas 是 Bonduelle 集团的一部分，其总部位于魁北克，其主要产品之一是优质即食全豆。尽管由于豆类的营养价值而受到世界各地卫生当局的推荐，但消费者对豆类消费的主要担忧是由于豆类含量过高而引起的令人不快的胃肠道副作用。浓度消费者和最终用户同样关心的另一个主要问题是豆制品的结构缺陷率很高，尤其是破裂或“裂开”的豆子，这降低了它们的吸引力和烹饪质量。识别商业豆类品种并优化工业流程，从而实现： 罐装煮熟的整豆，其引起胀气的 GOS 含量显着降低； 以及类似或改善的物理和感官质量。 NSERC CRD 的结果不仅将改善 Bonduelle Americas 的优质即食熟全豆产品线并提高其市场份额，而且还将解决当前阻止豆类消费的挑战。结果将提高加拿大在农业食品方面的竞争力。通过生产优质煮熟的全豆来促进健康和福祉，最终帮助降低 2 型糖尿病和心血管疾病的发病率，并减轻相关的医疗保健成本，该项目还将为 HQP 在化学领域提供独特的培训环境。组成和可食用植物组织的生物物理学和食品的水热处理，为学术界、政府和工业界的食品科学和工程工作（例如政策）做好准备。这些 HQP 将通过能够发展和支持加拿大作为食品制造领域的世界领导者的地位。快速响应当前和未来的食品和健康大趋势。